Free-Form Apple Pear Tart with Cranberries

Recipe from Cooking at the Cottage

I love the rustic look of this tart filled with sliced apples, pears, and cranberries. Plus, the fact that it's intentionally and beautifully imperfect allows those of us who are a bit inexperienced with pies a bit of grace.  For this tart, you simply roll out the crust into a circle, fill it with fruit, and fold the sides up around the filling. It’s sweet and tangy, doesn’t require any fussiness on your part, and makes an impressive Thanksgiving centerpiece. It’s best served with vanilla ice cream.

Ingredients: Makes 8 medium servings
FOR THE CRUST:
1-1/4 cups (180 g) all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
8 tablespoons (1 stick; 113 g) chilled unsalted butter, cut into small cubes
1 large egg yolk mixed with 2 tablespoons ice water

FOR THE FILLING:
2 medium (or 1-1/2 large) firm-tart apples (about 12 ounces total)
1 large ripe pear, such as d’Anjou or Bartlett
1/2 cup (103 g) plus 1 teaspoon granulated sugar
1 tablespoon cornstarch
1 teaspoon freshly grated orange zest
1/8 teaspoon ground cloves
1/3 cup fresh or thawed frozen cranberries
1 large egg, beaten well

EQUIPMENT: Parchment paper; large rimmed baking sheet

Directions:
1. First, make the crust: In a medium bowl, whisk together the flour, salt, and sugar until well combined. Sprinkle the butter cubes on top and use your fingers to work them in (you want to rub your thumb against your fingertips, smearing the butter as you do). Stop when the mixture looks like cornmeal with some pea-sized bits of butter remaining (try to work quickly so the butter doesn’t melt). Sprinkle the egg yolk-water mixture on top and stir with a fork until the dough begins to come together. If needed, add one more tablespoon of water. Turn the dough out onto a lightly floured surface and knead three times. Gather into a ball, then press into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.

2. Meanwhile, preheat the oven to 400° F and set a rack to the second-from-the-bottom position. Peel, core, and cut the apples into 1/4-inch-thick wedges. Peel and cut the pear into 1/2-inch thick slices. Gently toss together in a bowl and set aside. In a small bowl, combine 1/2 cup sugar, the cornstarch, orange zest, and cloves; set aside.

3. On a lightly floured surface, roll the dough into a circle about 16 inches wide and 1/8 inch thick. The circle doesn’t have to be perfect – this is a rustic dessert – but try to get it as round as possible, even if that means cutting little dough off one side to add to the other. Transfer the dough to a baking sheet lined with parchment paper.

4. Arrange half the apple and pear slice over the dough, leaving a 2-1/2-inch border all around. Sprinkle half the cranberries over the apples. Sprinkle half the sugar-cornstarch mixture over the fruit, then repeat with the fruit and then the sugar mixture. Fold the sides of the dough up and over the edge of the filling, allowing the dough to drape over itself at each fold. Brush the dough with the beaten egg, and sprinkle all with one teaspoon of sugar, Bake for 10 minutes; lower the temperature to 375° F, and bake until golden brown, about 25 minutes more. Let cool on a rack for at least 30 minutes, then transfer to a serving platter and serve warm.

Tips & Tricks:
Any firm-tart apple variety will work very well in this recipe.

Blue Ribbon Deep Dish Apple Pie

Recipe from Cooking at the Cottage

When it comes to apple pie, the more fruit the merrier. Except the more apples you pile into the dish, the more likely you are to end up with a big gap between the crust, which sets early in the baking, and the filling, which softens and shrinks by the time the pie is done. The answer is to pre-cook the apples just a bit to “set” their shape. The result is a pie that’s good enough for a bake-off:


Ingredients: Makes 8 servings

FOR THE CRUST:
2-1./2 cups (360g) all-purpose flour
3 tablespoons granulated sugar, divided
1 teaspoon kosher salt
18 tablespoons (2-1/4 sticks; 255 g) chilled unsalted butter, cut into 1/4-inch cubes
6 to 8 tablespoons (90 to 120 ml) ice water
Milk for brushing over crust

FOR THE FILLING:
2-1/2 lbs (about 5 lg) firm-tart apples, peeled, cored, and cut into 1/2-inch thick
wedges
2-1/2 pounds (about 5 lg) firm-sweet apples, peeled, cored, and cut into 1/2-inch
wedges
1/3 cup (70 g) granulated sugar
2 tablespoons firmly packed light brown sugar
1-1/2 tablespoons (22 ml) freshly squeezed lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1-1/2 tablespoons cornstarch


EQUIPMENT: 5- to 6-quart Dutch Oven or other large, heavy-bottomed pot; parchment paper; 9-
inch deep-dish pie plate (preferably glass); baking sheet (any size)



Directions:

1. First, make the crust: In a medium bowl, whisk together the flour, 2 tablespoons of the sugar, and salt until well combined. Sprinkle the butter cubes over the flour mixture and use your fingers to work them in (you want to rub your thumb against your finger tips, smearing the better as you do). Stop when the mixture looks like cornmeal with some pea-sized bits of butter remaining. Sprinkle 6 tablespoons ice water on top and stir with a fork until the dough begins to come together. If needed, add 1 or 2 tablespoons more of ice water. Turn the dough out onto a lightly floured surface and knead three times, or just enough to make a cohesive dough – do not overmix! Gather the dough into a ball, then divide into two pieces, one slightly larger than the
other Press each piece into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.

2. Preheat the oven to 425° F and set a rack to the lowest position. Meanwhile, prepare the filling: In a Dutch oven over medium heat, stir the apples with the sugar, brown sugar, lemon juice, cinnamon, and salt. Cook, stirring gently, until the apples just begin to turn tender, about 10 minutes. Reduce the heat if apples begin to sizzle vigorously.

3. Remove the apples from the heat, stir in the cornstarch, and spread the apples out on a large baking sheet. Put in the freezer to cool to room temperature, 12 to 15 minutes.

4. Meanwhile, unwrap the larger disk of dough and put it in the center of a large sheet of parchment paper. Cover with a second piece of parchment. Roll out, working from the center, to a 13-inch circle. Peel off the top piece of parchment and transfer the dough to a pie plate, peeled side down. Peel off the remaining parchment and press the crust into the plate, draping any excess over the sides. Unwrap the smaller disk of dough and put it in the center of a large sheet of parchment paper. Cover with a second piece of parchment. Roll out, working from the center, to an 11-inch circle. Set aside.

5. Remove the apples from the freezer, and use a spatula to transfer them, with any juices, into the pie plate. Peel the parchment off the top crust. Transfer, peeled side down, to the pie, then peel off the remaining parchment and, using a sharp knife, make three slashes in the crust to allow steam to escape. Fold the bottom crust up over the top crust and crimp to seal. If you don’t have a favorite decorative crimping technique, you can always simply pinch the crust between your thumb and forefinger at regular intervals around the crust, but I like to make a scalloped edge by holding my right thumb and forefinger in a “”U” shape, then poking the crust between them using my left forefinger. Brush the crust all over with milk and sprinkle with remaining sugar.

6. Put the pie on a baking sheet and bake on the lowest rack for 10 minutes. Reduce the heat to
350° F and bake until the pie is golden brown, another 40 to 50 minutes. Let cool on a rack for at
least 45 minutes before serving.

Tips & Tricks:

APPLE NOTES: Again, any combination of firm-tart and firm-sweet apples is fine. But, as with
the classic Double Crust Apple Pie, I particularly like Northern Spy, Sierra Beauty, and Esopus
Spitzenberg for tartness, and Ginger Gold, Golden Delicious, Jazz, and Jonagold for sweetness.

MAKE-AHEAD TIP: You can prepare the crust through step 1 and refrigerate for up to five days.
You can also freeze the dough for up to three months. Defrost overnight in the refrigerator before
using.

Trina Amos' Coconut Cream Pie

On today's show, I mentioned that I would be sharing some Blue Ribbon recipes from the Kentucky State Fair.  The winning pie recipe went to Trina Amos' Coconut Cream Pie.   She has been entering her delicious creations into the Kentucky State Fair for three years, and she has won ribbons before.  

“When I got married, I had a friend who made pies a lot,” Amos said, “and she taught me to make meringue pies. Coconut is the family favorite. I take it for special occasions and birthdays. My husband is more of a pie person for birthdays than he is for cake.” Trina Amos

Ingredients:

For pie crust:

• 2 cups flour 

• 1 teaspoon salt 

• 2/3 cup lard 

• 6 tablespoons ice cold water

For filling:

• 1 1/2 cups sugar 

• 1/2 cup flour 

• 2 1/2 cups milk 

• 4 egg yolks, slightly beaten (save whites for meringue) 

• 2 tablespoons butter 

• 2 teaspoons vanilla 

• 1 cup flaked coconut plus 2 tablespoons to garnish meringue

For meringue:

• 4 egg whites 

• 1/4 teaspoon cream of tartar 

• 1 teaspoon vanilla 

• 8 tablespoons sugar

Directions:

To make crust:

Heat oven to 450 degrees. Mix flour and salt in a large bowl. Cut in lard with pastry blender until mixture resembles coarse meal. Add 1/4 cup of the water, and with a fork, blend in well. Add up to 2 tablespoons more water if necessary to make a workable dough.

Form mixture into a ball and divide in half. Wrap one in plastic and freeze for later. Roll out second ball, fit in pie plate, crimp edges if you wish and prick bottom with a fork. Line crust with aluminum foil, fill with pie weights and bake 9 to 11 minutes until light golden brown. Remove foil and weights and return to oven another 2 minutes or so to brown bottom. Cool completely.

In a saucepan, combine sugar and flour. Beat egg yolks into the milk, and add to pan. Cook over medium heat, stirring, until mixture comes to a boil. Boil three minutes, stirring. Remove from heat; stir in butter, vanilla and coconut. Pour into prepared pie crust and top with meringue.

To make meringue:

Beat egg whites, cream of tartar and vanilla until soft peaks form. Beat in sugar one tablespoon at a time until stiff peaks form. Top hot pie filling with meringue, making sure to seal edges of crust. Garnish with 2 or 3 tablespoons flaked coconut. Bake in a 300-degree oven for 20 minutes or so, until meringue is lightly browned. Serves 8.

Marolyn Smith's peach pie

Here is another Blue Ribbon winning recipe from the Kentucky State Fair.  Peach pie made from local farm fresh peaches, how amazing!  I can't think of a better way to serve up a slice of summer than this recipe.  Enjoy!  I certainly will.  

“It’s just a traditional peach pie made with fresh peaches from Huber’s.  You should use the crust you are comfortable with," say's Marolyn.  She used very cold shortening, and flour as the filling thickener, which she prefers over cornstarch. She also uses cold milk instead of ice water as the liquid to make the dough pliable. Instead of weaving a lattice crust, she cut decorative strips and laid them side by side, giving a very handsome effect.

Ingredients:
• 5 cups peeled and sliced fresh peaches 
• 1 teaspoon lemon juice 
• 1 cup white sugar 
• 1/4 cup white flour 
• 1/2 teaspoon cinnamon 
• 2 tablespoons butter 
• 2 unbaked pie crusts

Directions: Preheat oven to 425 degrees.
Mix together the peaches and the lemon juice.  In another bowl, stir together the white sugar, white flour and cinnamon. Mix this into the peaches, stirring to combine evenly.

Pour peach filling into a pastry-lined pie pan and dot with butter. Cover with top crust (decoratively cut, if you wish), seal and flute edges.

Bake 35-45 minutes or until crust is nicely browned and juice begins to seep and bubble. Serves 8.

Blueberry Hand Pies

If you've never had a fruit hand pie, you really should try one at least once.  This decadent recipe came from Grayberry Farm's Blog and was adapted from Everyday is a Party cookbook by Emeril Lagasse. Makes 12 pies. 

Ingredients:
1 cup sugar 
1/4 cup cornstarch 
1 cup water 
4 cups fresh blueberries, stemmed and rinsed 
1 tablespoon butter  

For the Pastry:
3 cups all-purpose flour 
1/2 cup granulated sugar 
3/4 teaspoon baking powder 
1 1/2 teaspoons salt 
6 tablespoons solid vegetable shortening 
1 large egg 
3/4 cup milk 
Shortening, for frying  

Directions:
In a large saucepan, over medium heat, combine the sugar and cornstarch. Mix until blended. Stir in the water and bring to a boil. Cook for 2 minutes or until thick and bubbly. Remove from the heat and pour over the blueberries. Add the butter and mix well. Cool completely. Sift the flour, 1/4 cup of the sugar, baking powder and salt into a large mixing bowl. Add the shortening and with your hands or a fork, mix until the mixture resembles coarse meal. In a small bowl, whisk the egg and milk together. Gradually add the egg mixture to the flour mixture and mix until a smooth ball forms. Cover the ball of dough with plastic wrap and refrigerate for 30 minutes. 

Remove from the refrigerator and bring to room temperature. Divide the dough into 12 equal portions. On a lightly floured work surface, roll out each dough piece into a thin round about 5 inches in diameter. Put about 1/4 cup of the blueberry mixture in the center of each round, fold the dough over, and crimp the edges together with a fork. Preheat the oil to 360 degrees F. Fry the pies in batches, 2 to 3 at a time, until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Sprinkle with the remaining 1/4 cup of sugar. Serve each pie on a serving plate with a scoop of ice cream

Simple Blueberry Apple Pie

Recipe from Food Network

Ingredients:
Crust:
1 1/4 cups flour, plus extra for dusting
Pinch of salt
1 stick butter, cut into small cubes and frozen
1/4 cup ice water


Filling:
16 oz fresh blueberries
2 Golden Delicious apples, cored, peeled and cut into
1/2-inch dice
1/2 cup sugar
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
2 teaspoons fresh lemon juice
Pinch of salt
2 tablespoons butter, cut into small cubes
1 egg
2 tablespoons turbinado sugar
9-inch pie pan


Directions:
Preheat the oven to 400 degrees F.
For the crust: In a food processor, add the flour and a nice pinch of salt. Pulse very lightly just to blend. Add the butter evenly around the flour and quickly pulse until the flour resembles small crumbles. Slowly pour the water through the spout until the dough begins to come together. Remove and quickly form into a disc. Tightly cover with plastic wrap. Refrigerate for 20 minutes.


Meanwhile, for the filling: In a large bowl, add the blueberries, apples, sugar, cornstarch, cinnamon, lemon juice and a pinch of salt. Stir to combine and set aside.


Remove the dough from the refrigerator and place on a lightly floured surface. Gently roll the disc into a circle big enough to fit into the pie pan and leave a 3-inch overhang. The dough should be about 1/8-inch thick. Using a pizza cutter, trim the edges of the dough. Place the dough into the pie pan and press gently against the bottom and sides to fit the dough into the pan. Pour in the fruit filling, and then scatter the butter evenly around the top of the pie. Fold the extra dough that's hanging off the edge over the top to create the top of the pie crust. Leave a hole in the center for ventilation.


Whisk the egg with 1 teaspoon water and brush the top with egg wash and then sprinkle with the sugar.


Place in the oven and bake until the crust is golden brown, about 35 minutes. Let the pie rest at least an hour before serving to let the filling set.

Roman Cherry Tart with Almond Crust

I really love Cherries, especially Rainier Cherries.  So since today is Cherry Tart Day, I thought I would share a Cherry Tart Recipe with you.  In my quest for a recipe, I stumbled across several that looked delicious, but this held my attention.




It's from Sunday Suppers at Lucques, but I found the tart as a result of the Imma Eat Chu Blog (Love the name, btw).  The actual recipe took a little more searching, but I found it on another great blog, Gourmette NYC.  Check out both of these fab blogs while you are enjoying this delicious bit of summery goodness.

Ingredients:
Heaping 1/2 cup raw almonds

1/4 cup granulated sugar
1 cup plus 5 tbsp all-purpose flour
1/4 tsp kosher salt
8 tbsp (1 stick) unsalted butter, melted and cooled slightly
1/4 tsp pure almond extract
1/4 tsp pure vanilla extract

1/2 vanilla bean
1/3 cup granulated sugar
1 tbsp cornstarch
2 1/4 lbs Bing cherries, pitted
2 tbsp grappa or brandy

Ingredients:

Preheat the oven to 375°F. Toast the almonds on a baking sheet about 10 minutes, until they darken slightly and smell nutty. When the nuts have cooled, place them in a food processor with the sugar and pulse to a coarse meal. Add the flour and salt and pulse again to combine. Transfer to a mixing bowl, and pour in the melted butter, almond and vanilla extracts, and 1 tbsp ice-cold water. Using a wooden spoon, mi until just combined, adding more ice-cold water if necessary to help bring the dough together (I used 2 tbsp of ice-cold water).

Use your fingers to press the dough into a buttered 9-inch fluted tart pan, pressing the sides first and then the bottom, to form an even crust. Chill at least an hour, or preferably overnight.

Reduce oven temperature to 350°F. Prick the bottom of the tart shell with a fork, and line it with a piece of parchment paper. Fill the lined tart shell with beans or pie weights, and bake 20 minutes, until it begins to brown lightly around the edges. Remove from the oven and cool on a rack. Once it cools, life the paper and beans out of the tart.

Meanwhile, split the vanilla bean in half lengthwise and, using a pairing knife, scrape the seeds and pulp into a medium saucepan. Add the vanilla pod, sugar, and 1/4 cup water. Over medium heat, cook the mixture, without stirring, until it’s caramelized to an amber color. Once it begins to brown, you can swirl the pot a little to get the caramel to color evenly.

While the sugar is caramelizing, stir 1 tbsp water into the cornstarch (this is called a “slurry” and will help thicken the fruit juices).

When the sugar is an amber brown, add the cherries, and swirl the pan again. Add the grappa, turn the flame down, and let the cherries simmer a few minutes, until they have softened. (The caramel will seize up and harden at first; don’t worry, it will remelt.) Strain the cherries over a bowl, return the liquid to the pot, and bring it to a boil over medium-high heat. Whisk the cornstarch slurry into the liquid and bring it back to a boil once again, stirring often. Cook a few more minutes, until thickened. Transfer the cherries to the bowl, pour the liquid over them, and stir to combine. Let cool completely.

Fill the shell with the sweet cherry compote to just below the level of the rim. Return the tart to the oven and bake 1 hour, until the cherries darken to a deep ruby red. Let the tart cool 15 minutes before cutting.

Mini Blueberry Tarts

Recipe from Coastal Living

This recipe is bite size, but so deliciousness.  I'll preface the recipe by saying that I love making mini-pies.  About a year ago, I found this mini-pie maker and I snatched it up.  Everything always ends up being so cute, plus portion control is a bit easier.  Ironically, that little pie maker has been a really good investment for me in that I make everything from mini-quiche to breads and desserts in it.  You don't have to have a mini-pie maker for these, just a mini muffin pan.

Ingredients:
½ (17.3-ounce) package frozen puff pastry sheets, thawed
2½ pints fresh blueberries (4½ cups)
½ cup sugar
2½ teaspoons grated lemon rind
5 teaspoons fresh lemon juice
1/8 teaspoon salt
Garnishes: sweetened whipped cream, fresh mint sprigs


Directions:
Roll out pastry into a 15- x 10-inch rectangle on a lightly floured surface; cut into 24 squares. Fit squares into miniature muffin pans, extending corners slightly above cup rims.

Bake pastry at 425° for 10 minutes or until golden brown. Remove from oven, and gently press handle of a wooden spoon into center of each pastry, forming tart shells. Remove from pan.

Combine blueberries and next 4 ingredients in a large bowl, stirring gently. Spoon blueberry mixture into center of each tart shell. Garnish, if desired. Makes 6 servings.

Lighter Blueberry Cobbler

Recipe from Cooking Light

Ingredients:
Filling:
6 cups fresh blueberries 
1/3 cup sugar 
2 tablespoons cornstarch
1 teaspoon grated lemon rind


Topping:
1 1/3 cups all-purpose flour 
2 tablespoons sugar 
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
5 tablespoons chilled butter, cut into small pieces 
1 cup fat-free sour cream
3 tablespoons 2% reduced-fat milk
1 teaspoon sugar 


Directions: Preheat oven to 350°.

1. To prepare filling, combine first 4 ingredients in an 11 x 7-inch baking dish.
2. To prepare topping, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sour cream to form a soft dough.
3. Drop dough by spoonfuls onto blueberry filling to form 8 dumplings. Brush dumplings with milk; sprinkle with 1 teaspoon sugar. Place baking dish on a jelly roll pan. Bake at 350° for 50 minutes or until filling is bubbly and dumplings are lightly browned.

Apple Pie in a Jar

from Homemade Simple

Ingredients:
8 short, half-pint glass canning jars*
4 pre-packaged pie crusts, uncooked
7 cups (15-20 whole) apples, peeled and thinly sliced
2 tablespoons lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg


Directions:

1. Lay out pie crusts on a clean surface. Use the lid of your jar as a cookie cutter to create 8 circles. Insert a dough circle into the base of each jar, pressing into place with your fingertips.
2. Cut the remaining pie crusts into long strips, approximately 4 inches wide. Press the dough into the inside of each jar, so the inside is completely covered.
3. In a large mixing bowl, toss the apple slices in lemon juice.
4. In a separate medium-size bowl, combine the white sugar, brown sugar, flour, cinnamon and nutmeg. Pour the dry ingredients over the apples, then toss to coat.
5. Divide the apple filling equally among your jars, filling each about 2/3 full.
6. Finish each jar with the topping of your choice (see our options below).
7. Place your jars on a baking sheet and set inside a cold oven. Begin heating your oven to 375ºF and let bake for 45-60 minutes, until topping is golden brown and bubbling.

Topping Options:

• Lattice Crust:To achieve an old-fashioned look, purchase an extra pie crust or two at the supermarket, then cut the dough into very thin strips, slightly longer than the width of your jar’s mouth. Lay 3 strips vertically and 3 strips horizontally, then interweave them, pressing the edges into the inner rim of the jar. Brush with a beaten egg and sprinkle with sugar.
• Capped Crust:Repeat step 1 of the instructions, then use the dough circles to top each of your jars—but be sure to press the edges into the inner rim of the jar to prevent burning. Use the tongs of a fork to crimp the edges, or cut out a few small, festive shapes like leaves with a mini cookie cutter or stencil. Brush with a beaten egg and sprinkle with sugar.
• Crumble Topping:For something easy and extra sweet, simply follow the instructions below, then sprinkle generously on the top of each jar:
  Ingredients for Crumb Topping:
  1/4 cup brown sugar
  1/4 cup all-purpose flour
  1/4 teaspoon ground cinnamon
  2 tablespoons oats
  3 tablespoons cold butter

• Directions for Crumb Topping:In a small mixing bowl, combine sugar, flour and cinnamon.Add butter, blending with an electronic mixer until pieces are approximately the size of peas.Add oats, stirring with a spoon until well combined.

Tips & Tricks:
*Find glass canning jars right in your grocery store. The short, half-pint versions work best for this recipe—and though they are pre-treated to resist heat, placing them in a cold oven will allow them to heat up gradually. That means no broken glass! 

Strawberry Rhubarb Tart

from Pillsbury

Ingredients:
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
2  eggs
3/4  cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon almond extract
3 cups coarsely sliced fresh rhubarb
2 cups sliced fresh strawberries
1/2 cup packed brown sugar 
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg 
2 tablespoons butter or margarine, cut into pieces


Directions:  Heat oven to 375°F. 
Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Trim edges if necessary. In large bowl, beat eggs with electric mixer on medium speed until light. Beat in granulated sugar, 3 tablespoons flour and the almond extract until well blended. Alternately layer rhubarb and strawberries into crust-lined pan. Pour egg mixture over fruit.  In small bowl, mix brown sugar, 1/4 cup flour and the nutmeg. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Sprinkle over top.  Bake 50 to 60 minutes or until crust is golden brown and filling is set in center. Cool completely, about 2 hours. Remove side of pan; cut tart into wedges. Store in refrigerator.


Tips & Tricks:
One bag (1 pound) frozen unsweetened rhubarb can be used in place of the fresh rhubarb in this tart. Increase baking time to 55 to 65 minutes.

Raisin Pie

from Martha Stewart

Ingredients:

• 1 1/2 cups golden raisins
• 1 1/2 cups dark raisins
• 1 cup sugar
• 1/4 cup all-purpose flour, plus more for dusting
• Grated zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 recipe for Pie Dough or frozen shell
• 1 egg yolk
• 1 tablespoon heavy cream
• 
  

Directions:

1. Combine dark and golden raisins in a large bowl, cover with boiling water, and let soak for 15 minutes. Drain in a colander, discarding water, and return raisins to bowl. Add sugar, flour, lemon zest, and lemon juice to the raisins. Mix thoroughly, and set the pie aside to thicken for about 10 minutes.
2. On a lightly floured work surface, roll out half of the pate brisee to a 1/8-inch thickness, and drape over a 9-inch pie pan. The dough should just fit to the lip of the pan, with no overhang. Roll out remaining half pate brisee to a 1/8-inch thickness. Using a ruler, measure a 9-inch circle in center, marking lightly without cutting through dough. With a round 1/4-inch pastry tip (number 4 tip) or a straw, punch holes in dough making 10 to 12 rows. Work quickly, so dough remains cold and holes punch through easily.
3. Fill the prepared pie pan with the raisin mixture. With a pastry brush, gently brush the dough edges with cool water, and top with perforated dough, making sure it is centered. With scissors, trim excess dough so that it creates an overhang of 1/2 inch. Tuck the dough overhang under itself to sit just on top of rim. Refrigerate for 30 minutes.
4. Heat the oven to 425 degrees. In a small bowl, combine egg yolk and cream to make a glaze. Brush pie sparingly with the glaze.
5. Place pie on a baking sheet and transfer to oven. Bake for 20 minutes, reduce oven temperature to 375 degrees. and bake 35 to 40 minutes more. If pie starts to get too brown, drape a piece of aluminum foil over top. Remove from oven to wire rack, and let cool.

Blueberry Rhubarb Deep Dish Pie

Ingredients:
makes three 4.5" deep dish pies

for pastry:
2 cups AP flour
1/4 tspn salt
2/3 cups butter, cold
6-7  Tablespoon ice cold water

for filling:
12 oz. rhubarb, chop into small, 1/2" chunks
1 lb. blueberries
freshly grated zest of 1 orange
3  Tablespoon orange juice
1/2 cup (100 gr) sugar
4  Tablespoon  corn starch
1 egg yolk
1  Tablespoon heavy cream, & more for serving
turbinado sugar


Directions: Preheat oven to 400 degrees F

1. Combine the flour and salt in a bowl.
2. Using a pastry cutter, cut the cold butter into the flour, until the size of small peas.
3. Gradually add the water, 1 Tbspn at a time until, when you press the dough between your fingers, it holds together. Do not overmix!
4. Wrap the dough in parchment paper or plastic wrap and chill for at least 1 hour.
5. Preheat oven to 400 degrees F.
6. Remove the dough from the refrigerator and roll it out, about 1/8" thick. Place dough into the pie plates (preferably springform), reserving the leftover dough for the lattice top. Keep the prepared dough cold.
7. To prepare the filling, combine the chopped rhubarb, blueberries, orange zest and juice, granulated sugar, and corn starch in a bowl.
8. Spoon the filling into the pie crusts. Top with cut strips of pastry.
9. Whisk together the egg yolk and 1 Tbspn of heavy cream. Brush the egg wash lightly over the lattice crust. Sprinkle generously with turbinado sugar.
10. Bake for 400 degrees F for about 45 minutes. If the tops start to get brown, around 30 minutes, place a layer of foil over the pies and continue to bake until the rhubarb is cooked through.
11. Remove and let cool. Serve with a splash of heavy cream.